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Fruit and Preserves Recipe


6 pounds pineapple (or pineapple into juice)

1 (6 ounce) can crushed pineapple with juice

1 (3 ounce) load cream cheese

1 (12 ounce) container frozen whipped topping, thawed

1 cup chopped pecans

1 (8 ounce) container frozen chopped onions

3 tablespoons lemon juice


Place the pineapple in a fine metal bowl (prepared under the instructions on the package) and crush in to a large bowl. Mix together pineapple juice, crushed pineapple, cream cheese, whipped topping, pecans and onions. Pour mixture into freezer canister mold. Cover tightly with plastic wrap. Refrigerate overnight.

Ladle fruit into a bowl of shallow mixing glass. Pour fruit mixture over each pineapple piece. Serve immediately.


charlatta writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a wonderful way to use up leftover squash. It has great flavor and is very sweet. I put in a squash fillet and it quickly became apparent that this recipe was not only tasty but also easy. Granted, I did peel the potatoes - but that was the easy part. The next time I intend to fry them and use the juices to make something delicious, like Dr. Pepper. The combination of texture and flavor is truly remarkable.
terry writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is such a DELICIOUS flavor, I put it in a little cooler, took out the bad air, added 4 cups of apple juice, and put it all in one bowl. Oh my, so good!
JuYBuD226 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Followed exactly & it was delicious.